There’s nothing quite like the satisfaction of creating a meal that bursts with freshness and flavor, especially after a long day. When I first made Spinach Pesto Gnocchi, I was surprised by how quickly it came together while still delivering a delightful culinary experience. The vibrant green pesto, made from baby spinach and basil, wraps each pillowy piece of gnocchi in a creamy embrace that feels like a warm hug.
Whether you’re looking for a quick weeknight dinner or a show-stopper for your next gathering, this dish fits the bill perfectly. The addition of luxurious burrata brings a luscious creaminess that elevates the meal from simple to sublime. Plus, using homemade pesto means you’re in control of the flavors, ensuring every bite is exactly to your liking.
So grab your food processor and pot, and let’s make a captivating dish that will not only impress your taste buds but also banish the fast-food blues for good!
Why choose Spinach Pesto Gnocchi for dinner?
Deliciously Bright: The combination of fresh spinach and basil creates a vibrant, mouth-watering pesto that shines on your plate.
Quick & Easy: Perfect for busy weeknights, this recipe comes together in no time, leaving you with more moments to enjoy.
Cheesy Delight: The creamy burrata adds a luxurious touch, making every bite indulgent and satisfying.
Versatile Meal: This dish pairs beautifully with a variety of proteins or can stand alone as a delightful vegetarian option.
Crowd-Pleaser: Whether for family dinners or entertaining friends, everyone will rave about this flavorful dish!
Spinach Pesto Gnocchi Ingredients
For the Pesto
• Baby spinach – 1 ½ cups of this nutrient-packed green forms the base for a deliciously vibrant pesto.
• Fresh basil leaves – ½ cup packed brings an aromatic freshness to the sauce; feel free to add more for serving!
• Parmesan cheese – ¼ cup freshly grated enhances the flavor, giving a delightful umami kick to the Spinach Pesto Gnocchi.
• Garlic clove – 1 smashed adds a robust depth to the pesto, balancing the green flavors perfectly.
• Pine nuts – ¼ cup contributes a lovely nuttiness; you can substitute with walnuts if needed.
• Kosher salt – ½ teaspoon elevates the overall flavors, so don’t skip this crucial ingredient!
• Extra-virgin olive oil – ⅓ cup enriches the pesto with luscious fat, helping it blend smoothly.
For the Gnocchi
• Gnocchi – 16 ounces of these delightful potato dumplings serve as the perfect vehicle for the pesto’s vibrant taste.
For the Topping
• Burrata – 2 (2-ounce) balls, evenly torn, add creaminess to each plate, taking your Spinach Pesto Gnocchi to a whole new level!
How to Make Spinach Pesto Gnocchi
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Prepare the Pesto: In a food processor, combine the baby spinach, fresh basil, Parmesan cheese, smashed garlic clove, pine nuts, and kosher salt. Pulse until blended, then gradually pour in the olive oil while the processor runs on low for a mostly smooth consistency.
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Boil the Gnocchi: Bring a large pot of water to a roaring boil over high heat. Cook the gnocchi according to the package directions—typically around 2-3 minutes until they float to the surface. Be sure to reserve ¼ cup of the cooking liquid before draining.
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Combine with Pesto: Return the drained gnocchi to the pot and toss them with the prepared spinach pesto along with the reserved cooking liquid until they are well coated—look for a nice green sheen on the dumplings!
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Serve with Burrata: On each plate, serve the gnocchi topped with chunks of burrata and a sprinkle of extra basil leaves for a fresh finish.
Optional: Drizzle with a little extra olive oil for an added touch of richness.
Exact quantities are listed in the recipe card below.
What to Serve with Spinach Pesto Gnocchi?
Elevate your dining experience by pairing your gnocchi with delightful accompaniments that balance flavors and textures.
- Garlic Bread: The warm, buttery crunch of garlic bread contrasts beautifully with the creamy pesto, making every bite irresistible.
- Roasted Asparagus: Tender, slightly charred asparagus brings a crisp freshness, complementing the richness of the gnocchi perfectly.
- Caprese Salad: A vibrant mix of tomatoes, mozzarella, and basil adds a refreshing burst; the acidity brightens the dish beautifully.
For a cozy touch, pair your meal with a light white wine. The floral notes of a Sauvignon Blanc will enhance the freshness of the pesto while cutting through the richness of the burrata.
- Lemon Sorbet: This tart dessert clears the palate after the creamy gnocchi, offering a light and refreshing finish to your meal.
- Pine Nut Cookies: Sweet, nutty, and chewy, these cookies echo the flavors of the dish while adding a delightful crunch.
- Sparkling Water with Mint: Refreshing and light, it beautifully cleanses the palate and enhances the vibrant flavors of your meal.
How to Store and Freeze Spinach Pesto Gnocchi
Fridge: Store leftover Spinach Pesto Gnocchi in an airtight container for up to 3 days. Reheat gently on the stove with a splash of olive oil to restore creaminess.
Freezer: You can freeze uncooked gnocchi on a baking sheet until firm, then transfer to a freezer-safe bag. They’ll last up to 3 months. Cook directly from frozen!
Reheating: For best results, reheat cooked gnocchi in a pan over medium heat, adding a little extra pesto to keep things moist and flavorful. Enjoy every bite!
Spinach Pesto Gnocchi Variations & Substitutions
Feel free to experiment and make this Spinach Pesto Gnocchi your own with these tasty twists!
- Nut-Free: Substitute pine nuts with sunflower seeds or omit them altogether for a creamy pesto without the crunch.
- Dairy-Free: Use nutritional yeast instead of Parmesan for a cheesy flavor without the dairy. Coconut cream can replace burrata for a rich vegan alternative.
- Pesto Boost: Add sun-dried tomatoes or roasted red peppers to the pesto for an extra depth of flavor that brings a zesty kick.
- Herb Swaps: Experiment with different herbs like arugula or cilantro for a refreshing twist in your pesto, giving it a unique flair.
- Heat It Up: Stir in a pinch of red pepper flakes into the pesto for a delightful hint of spice that dances on your palate.
- Creamy Surprise: Blend in a splash of heavy cream or Greek yogurt after the olive oil in the pesto for an ultra-creamy sauce that envelops the gnocchi perfectly.
- Protein Additions: Toss in grilled chicken or sautéed shrimp to make the dish heartier and add a delightful protein punch.
- Veggie Lover’s Delight: Mix in steamed broccoli or peas along with the gnocchi to add some color and an extra serving of veggies to this scrumptious dish.
Expert Tips for Spinach Pesto Gnocchi
- Fresh Ingredients: Use the freshest spinach and basil possible for a vibrant, aromatic pesto. This greatly enhances the flavor of your Spinach Pesto Gnocchi.
- Don’t Overprocess: While making the pesto, pulse until just blended; lumpy pesto offers a delightful texture rather than a complete puree.
- Cooking Gnocchi: Keep an eye on the gnocchi as they cook; they’re done when they float to the top—overcooking can turn them mushy.
- Sauce Adjustment: If your pesto is too thick, add a splash of the reserved cooking liquid to achieve a creamy consistency that coats the gnocchi perfectly.
- Serve Immediately: Enjoy your Spinach Pesto Gnocchi right after serving for the best flavor and texture; the burrata melts beautifully on warm pasta!
Make Ahead Options
These Spinach Pesto Gnocchi are perfect for meal prep, allowing you to savor homemade goodness on busy nights! You can prepare the spinach pesto up to 3 days in advance. Simply blend all the pesto ingredients and refrigerate in an airtight container to preserve freshness. The gnocchi can be cooked and stored in the fridge for up to 2 days. When you’re ready to enjoy, reheat the gnocchi in a pot with a splash of water to prevent sticking, then toss with the chilled pesto. Serve topped with the burrata, and you’ll have a delightful dish that’s just as delicious as when freshly made, saving you precious time without compromising on flavor!
Spinach Pesto Gnocchi Recipe FAQs
Can I use frozen spinach instead of fresh for the pesto?
Absolutely! If you’re using frozen spinach, make sure to thaw it and squeeze out any excess moisture before adding it to the food processor. This keeps your pesto from becoming too watery and preserves its rich flavor.
How should I store leftover Spinach Pesto Gnocchi?
Store any leftover Spinach Pesto Gnocchi in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat with a splash of olive oil to prevent it from drying out. This way, your delicious meal can be enjoyed again in no time!
Can I freeze Spinach Pesto Gnocchi?
Yes, you can! To freeze uncooked gnocchi, arrange them on a baking sheet in a single layer and freeze until firm, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag, where they can be stored for up to 3 months. You can cook them directly from frozen—just add a couple of extra minutes to the cooking time.
What if my pesto is too thick?
If you find your spinach pesto is too thick, don’t worry! Simply add a splash of the reserved gnocchi cooking liquid or olive oil while mixing to achieve a creamier consistency. Remember to taste and adjust the seasoning as needed!
Is this recipe suitable for dietary restrictions?
Very! This Spinach Pesto Gnocchi is vegetarian-friendly, and you can easily make it dairy-free by substituting the Parmesan cheese with nutritional yeast or a dairy-free alternative. If your guests have nut allergies, feel free to replace the pine nuts with sunflower seeds or simply omit them for a similar texture without the risk.
How can I tell if my gnocchi is cooked properly?
Great question! Gnocchi is cooked perfectly when they float to the surface of the boiling water, typically taking just 2-3 minutes. Be sure not to overcook them, as they can turn mushy. Watch for that moment they rise, and then they’re ready to be tossed with your delightful spinach pesto!
Elevate Dinner with Creamy Spinach Pesto Gnocchi Bliss
Ingredients
Equipment
Method
- Prepare the Pesto: In a food processor, combine the baby spinach, fresh basil, Parmesan cheese, smashed garlic clove, pine nuts, and kosher salt. Pulse until blended, then gradually pour in the olive oil while the processor runs on low for a mostly smooth consistency.
- Boil the Gnocchi: Bring a large pot of water to a roaring boil over high heat. Cook the gnocchi according to the package directions—typically around 2-3 minutes until they float to the surface. Be sure to reserve ¼ cup of the cooking liquid before draining.
- Combine with Pesto: Return the drained gnocchi to the pot and toss them with the prepared spinach pesto along with the reserved cooking liquid until they are well coated—look for a nice green sheen on the dumplings!
- Serve with Burrata: On each plate, serve the gnocchi topped with chunks of burrata and a sprinkle of extra basil leaves for a fresh finish.